Pea, Fennel and Goat Cheese Salad


Note: This is such an easy salad for the summer, I would suggest making extra dressing and mixing up the green vegetables here and there for variety. Grilled salmon on top will make this a full meal!
Servings: 4

1-1/2 cups shelled fresh peas
6 cups fresh baby spinach
1 bulb fennel, thinly sliced
1/3 cup crumbled soft goat cheese

2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) lemon juice
1/4 tsp salt
1/4 tsp pepper
1/4 tsp granulated sugar

In saucepan of boiling salted water, blanch peas for about 2 minutes. Drain and pat dry.

In large bowl, whisk together oil, lemon juice, salt, pepper and sugar. Add spinach, fennel and peas to dressing.

Toss everything together gently to coat and sprinkle with goat cheese.


Like this recipe? Why not try one of these as well?

butternut squash soup

Butternut Squash, Apple & Ginger Soup

cajun shrimp bucatini

Cajun Shrimp Bucatini

roasted tomato soup

Roasted Tomato Soup







Want to night out with great cuisine and a chance to learn a little about wine?

Stephanie Piché wine class


Why not join Stephanie at Wander Food & Wine for a wine tasting or class ?


CLICK HERE to see this season's schedule and for on-line registration.